4 medium potatoes
4 or 5 eggs
1 medium size onion
1/4 l of olive oil
Salt
 |
| Spanish Omellette |
1 medium size onion
1/4 l of olive oil
Salt
 |
| Olive Oil Spanish Delicatessen |
Peel, wash and dry the potatoes. Cut them in thin tracks and introduce them in a deep frying pan with the olive oil to everage temperature in order that they are cooked slowly. Add the cut onion thin. Fry it slowly with the potatoes until they are smooth and start being gilded. It suits to remove with the skimmer and cut with the same one the ingredients. After approximately ten minutes the oil slips. Beat in a cavity the eggs with little salt. Add the mixture of the potatoes with the onion.
Put again the frying pan with little drained oil and add the whole mixture. Leave it to slow fire covering the frying pan from 5 to 10 minutes, or until it is gilded for below. Give the return to the tortilla on itself with the help of a cover and leave her to fall down for another side in the frying pan until it curdles.
PRESENTATION: To serve in a plate or round, warm or cold source.
